Book Description
Defiant Diplomacy analyzes the relationship between the United States and Denmark as allies in World War II and the Cold War. Cast as a biography of Henrik Kauffmann (1888-1963), a Danish diplomat serving in Washington (1939-1958), the book reveals how the Roosevelt Administration's policy toward occupied Denmark was forced to address questions of paramount importance, particularly to Great Britain and Canada, regarding the general attitude of the neutral United States toward the war in Europe. The dramatic climax was President Roosevelt's secret decision in early 1941 to establish military bases in Greenland, the Danish colony that became a crucial steppingstone between the United States and Europe during World War II and a strategic focal point in the nuclear strategies of the Cold War.
Customer Reviews:
Best book on Denmark's foreign policy in 20th century.......2004-03-30
Bo Lidegaard's book is a must for anyone interested in Danish foreign relations in the 20th century. Henrik Kauffmann, a flamboyant and maverick career diplomat, was Denmark's Ambassador to the United States before, during and after WWII: he was instrumental in securing the status as allied (while the civil service government in Copenhagen collaborated with Nazi Germany); and he negotiated the Greenland deal which has been a cornerstone in Denmark's participation in NATO ever since. The book is also a compelling portrait of Kauffmann as a professional and an highly interesting description of practical diplomacy from WWI to the post-WWII period. Well written and researched it is a thrilling and fulfilling read. (Based on the Danish edition).
Book Description
One family's struggle for the past twenty-six years with Neurofibromatosis, and how we have coped with it. Especially how we have dealt with and come to terms with it. Especially how we have dealt with and come to terms with other people's attitudes towards the syndrome and facial disfigurement. In the belief that our own personal experiences may encourage others in similar situations.
The author began to write this book with her husband and children ten years ago after a road traffic accident. She trusts that by sharing her own hopes and fears it will help others to understand and hopefully come to terms with their own situations.
Book Description
A complete illustrated volume of home-cooking lessons and recipes.
The Culinary Institute of America is the place where many of America's leading chefs have learned and refined their cooking skills, and its methods are widely revered as the gold standard among culinary insiders around the world.
Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America. This complete-and completely approachable-illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA's extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, sautéing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it.
Perfect for practicing skills and building a repertoire, the book's 200 stylish recipes are delicious and easy to make, from Beef Satay with Peanut Sauce to Roast Chicken with Pan Gravy, from Shrimp in Chili Sauce to Pasta Primavera with Basil Cream Sauce, French Style Peas, and more.
Generously illustrated with 250 beautiful full-color photographs of techniques and finished dishes, Cooking at Home with The Culinary Institute of America is a complete package of home-cooking lessons and recipes that home cooks can use to master the art of cooking in their own kitchens.
Customer Reviews:
A Professional Cookbook for Dummies.......2007-03-26
This book is most helpful, it does not assume you are an experienced cook, but starts with the basics, and leads you step by step in a most understandable fashion.. It's a geat source, that instills confidence and produces good results.
I already had a hundred cook books. This is the ONE!.......2007-02-12
This cook book is just swell!
Great if you're not culinary trained already.......2007-01-22
I like that this has a lot of pictures of the steps and finished product. I also like the recipes.
However, considering that I went to culinary school myself, I expected a just a tad more from the recipes. The only one I seem to be excited to try is their Lobster Bisque. I have been told mine is the best but this recipe is doing a few things I hadn't thought of.
I also bought the Cordon Bleu book but it doesn't have as many pictures and only the Advanced portion seems like what I'm looking for.
Maybe I'm too picky but there aren't a lot of ways to get additional training outside of formal culinary school.
Excellent .......2005-09-17
The recepies in this book have obviously been tested. I believe this because the many I've tried have been really good.
I have all of the Culinary Institute books and can say the same about all of them. My favorite is their 'Book of Soups'
Textbook from Reliable Authority on Cooking. Some lapses.......2004-05-13
`Cooking at Home with The Culinary Institute of America' aims to arm the amateur cook with many of the tools of the professional and communicate the things which inspire a professional chef and set them apart from the amateur. The book comes to us with the authority of the foremost culinary school in the country and the aura of being a textbook with which it may seem to be sacrilege to take issue. This book does many very good things, but in popularizing it's subject, it does loose some depth and credibility.
The book does several very good things that almost entirely outweigh its few blemishes.
The first valuable lesson from this book is its characterization of the way students of professional cooking come to think about their vocation and its materials. In this way, the book can make you a more successful cook by adapting professional methods. The heart of the matter is to `learn to think critically about cooking' and `learn how to look at, touch, smell, and taste a dish to judge whether it is coming together'. A professional cook knows how to rescue a recipe when a step fails or an ingredient is unavailable. They know what Alton Brown calls the map of culinary facts and techniques, which surround recipes, and explains how they work. That is not to say that this book deals with culinary science a la Shirley Corriher. The terms `acid' and `gluten' don't even appear in the index.
The second valuable type of lesson in this book is the descriptions of general techniques and the explanations for how they work. An example is in the technique for preparing stocks where the book explains that flavors are extracted from vegetables within an hour after adding them to the simmering stock water. This means that if you expect to simmer your veal bones for four hours, you can wait for three hours before adding the vegetables. This measure is irrelevant, of course, for fish stocks, where the fish flesh and bones should be simmered for no more than 30 to 45 minutes. Much of this information is given in easily used tabular form as in the table of best cooking methods for cuts of beef, veal, pork, and lamb. My most useful suggestion regarding this information is to recommend you view this information with a critical eye. In one part of the book, it is said that analogous parts of animals are often best cooked by similar methods. However, the book cites braising as a preferred method for cooking beef chuck (shoulder), but does not give braising as a method for cooking lamb shoulder. While I see many recipes for grilling and broiling lamb shoulder, Chris Schlesinger and John Willoughby in `How to Cook Meat' specifically say that lamb shoulder is an excellent cut for braising. Regarding cooking temperature endpoints, the book is typically very conservative, largely following the USDA recommendations for reaching up to 180 degrees in chicken thighs when cooking whole birds. Reliable sources have recommended that reaching 165 degrees is quite enough, with less danger of drying out the white meat in the bird.
The third and possibly most valuable resource in this book is the collection of classic recipes with expert procedures which all but guarantee a satisfactory result. The pasta chapter, for example, begins with a basic tomato marinara sauce followed by such classics as pasta Puttanesca, pasta Primavera, pasta alla Carbonara, spinach and escarole lasagna, and (potato) gnocchi with herbs and butter. The collection does not contain every `classic'. You will not, for example, find coq au vin in the poultry chapter. But, the selection is very good. Each recipe contains a sidebar giving some insight into either an ingredient, technique, or serving suggestion. Each recipe also contains one or more references to other parts of the book where relevant techniques are explained.
One surprising weakness in the book is the cursory coverage of some basic cooking techniques. The chapter on poultry gives a description of how to cut a chicken into serving pieces, with only four steps and four pictures. A similar description in James Peterson's `Essentials of Cooking' takes thirteen steps with thirteen color photographs. The coverage of other basic techniques seems similarly skimpy.
One subtle but surprising lapse is in the description of basic cooking techniques. If you read the descriptions of shallow poaching and pan frying, it is quite unclear what the difference may be between the two methods. Neither method cites the most important fact that poaching is done in water and pan frying is done in oil and the difference in effect is based on the difference between 212 degrees of water cooking and 350 degrees or higher of oil cooking. The description of these methods does have some secrets to offer. I never before saw shallow poaching as an efficient method for creating a sauce by reducing the poaching liquid after the food has been cooked.
If you have no other cookbooks or no cookbooks that discuss general techniques, this is an inspiring introduction to cooking. Even if you have a small cookbook library, this book can be a worthy addition if you have no good books covering egg cookery or what this book calls `Kitchen Desserts'. These are dishes based primarily based of fruits, custards, puddings, cream, and prepared doughs such as puff pastry. The book does not cover breads, pastries, cakes, cookies, or other baked desserts typically done by a pastry chef. If you are interested in thorough discussions of cooking techniques, I recommend Alton Brown's `I'm Only Here for the Food'.
Recommended for sound, straightforward recipes and a great primer on cookspeak. Other books do a better job of explaining basic techniques.
Book Description
A complete, illustrated volume of lessons and recipes for the home baker.
The Culinary Institute of America is the place where many of today's leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible recipes. It outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it.
Ideal for developing skills and building a repertoire, the book's 200 recipes - all specially created by the CIA - are delicious, attractive, and easy to make, from Cream Scones and Streusel-Topped Blueberry Muffins to Flourless Chocolate Souffle Cake and Warm Lemon Pudding Cakes.
Complete with 250 beautiful full-color photographs of procedures and finished dishes, Baking at Home with The Culinary Institute of America is a comprehensive resource that will enable home cooks to master the art of baking in their own kitchens.
Customer Reviews:
Better books out there.......2007-04-06
My main qualm with this book is the same as another reviewer's. I find it unacceptable that there are only volume measurements in this text. These days digital kitchen scales are very easy to come by. Weighing ingredients like flour instead of shoveling them into a measuring cup is yields far more consistent and reliable results. There is no reason why the home cook cannot at least be given the option of measuring the ingredients by weight instead of volume.
This book is fine as a collection of recipes (although a few could have benefited from further testing), but if you are interested in really learning baking techniques, there are better books out there (Jeffrey Hammelman's new book on bread, Pie and Pastry Bible....).
I was blown away..........2007-01-20
...by this book. I have borrowed it from my local library several times and now I've finally bought it for myself. I love the pictures and the detailed instructions. I've tried a few of the recipes and they have all worked out very well. You simply can't go wrong with this book!
Baking at its best.......2007-01-04
THis big beautiful book is perfect for the beginning or intermediate baker. The recipes are easy to follow, use everyday ingredients and page after page of complete very helpful directions.
A must for those who love to bake!
The basics about baking........2006-11-04
This is a great book for anyone who is just beginning to learn about baking. It covers the fundamentals for one to understand about cakes, cookies, pastries, chocolates, frostings, pies, breads, etc. It will give anyone a good baking foundation to begin with, so that as one progresses in their culinary adventures they will have the confidence to explore more advanced baking books.
Can't say enough wonderful things about this book!.......2006-08-20
My dream is to one day own a small bakery in my community. I have read several books on the business, and on baking itself.
Every recipe in this book is enough to start you off on the types of products a good bakery should have. I have made about 6 of the recipes and they turned out very well. As intimidating as they might look I encourage anyone who reads this book to try them; just take your time and use the correct measurements. If you're interested in seriuos baking let this be the first book you buy. Great photos and each step is explained in very easy to understand terms. Truely on of the best books on the art of baking.
Book Description
"The Culinary Institute of America is the nation's most influentialtraining school for professional cooks."
—Time magazine
The Culinary Institute of America is the nation's premier culinary training ground—the place where many top chefs and caterers have honed their skills in the kitchen. The school's emphasis on solid technique and rigorous hands-on training is widely respected and admired by culinary insiders the world over.
Now, in Hors d'Oeuvre at Home with The Culinary Institute of America, the experts show you how to prepare an impressive selection of bite-sized creations for any gathering. From skewers and dips to desserts, they explain the various types of hors d'oeuvre and walk you step by step through the techniques you need to create each one. Featuring more than 150 stylish recipes and 40 full-color photos, the book provides all the guidance and know-how you need to cater your own parties and dazzle your guests.
Customer Reviews:
Great Book for home cooks.......2007-09-10
This is a very well written book by the culinary institute which can be an excellent help in comming up with some impressive ideas for your next party. The book is divided into 8 chapters starting with an introduction to hors d'oeuvres , basic principles, plating and serving guidelines etc. In the following chapters, the book covers dips (hummus, babba ganoush and more), salsas, toppings, stuffed, filled and rolled hors d'oeuvres, terrines, skewers, fondue, cheeses and a few hors d' oeuvres desserts. The recipes are well written and range from very easy to moderately difficult for the home cook, and most of the ingredients you will have no problem finding. Many but not all of the recipes are accompanied by nice photos.
I am charging the book with one star for it's lack of originality. I was a bit disappointed that few of the recipes within got me really excited finding most of them lacking in inspiration and imagination. Not much that I havn't seen before!
Love, love, love this book.......2007-08-09
I was hesitant about buying this book - thought it might be too fancy - I like making new and exotic things - but no one in my family likes raw oysters with lime chili something or the other...this I would say there are less than 5 recipes I wouldn't try because of family/friends dislikes - everything else looks incredible and works for "fancy" parties and having a few friends over for a movie.
Great, great book - I'm very happy with my purchase.
the tapas craze continues..........2007-06-01
Overall, I've been very pleased with the CIA books, and Hors d'Oeuvre at Home is no exception.
There's a nice mix of easy and more complex menus, most of which are more aimed at being great cocktail or tapas party food. Great section on tea sandwiches for the afternoon tea junkies among us. Enjoy!
Reliable.......2007-05-31
A comprehensive and interesting variety of reliable recipes, well presented and explained. A useful book to have.
Average customer rating:
- A winning study
- comprehensive and not too dry (pun)
- A Brilliant Tale of Wine, History, and Innovation
- Well Written But Repetitive
- best book on Calif wine for our generation
|
American Vintage : The Rise of American Wine
Paul Lukacs
Manufacturer: Houghton Mifflin
ProductGroup: Book
Binding: Hardcover
 Spirits
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
Wine & Winemaking
| Wine
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
History
| Gastronomy
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
General
| United States
| Americas
| History
| Subjects
| Books
Grapes
| By Plant
| Gardening & Horticulture
| Home & Garden
| Subjects
| Books
Similar Items:
-
The Great Wines of America: The Top Forty Vintners, Vineyards, and Vintages
-
Fields Without Dreams : Defending the Agrarian Ideal
-
A History of Wine in America, Volume 2: From Prohibition to the Present
-
Cooking for Mr. Latte: A Food Lover's Courtship, with Recipes
-
Consider the Oyster
ASIN: 0395914787 |
Book Description
Only a generation ago, the United States was little more than a footnote in the story of wine. Then, seemingly overnight, everything changed. American varieties began outscoring their counterparts in international competitions and tantalizing palates at home and abroad. Today, American wines not only compete successfully with prestigious imports but also set international standards for style and quality. How did a country with virtually no winemaking traditions of its own suddenly become a world leader?
In AMERICAN VINTAGE, Paul Lukacs tells the story of the improbable rise of American wine. He populates his narrative with a series of quirky heroes and visionaries who changed the course of wine history. They include Nicholas Longworth, the founding father of American wine, a diminutive real estate tycoon who in the decades before the Civil War transformed Ohio into "the American Rhineland"; George Husmann, a nineteenth-century Missouri grape grower who passionately believed that American wines belonged on American supper tables; and Gustave Niebaum, a Finnish sea captain who made a fortune in the fur trade and went on to establish one of California's premier vineyards. Lukacs chronicles the fall of wine during the dark days of Prohibition and then its gradual rise at the hands of the "first families of American wine" -- the Mondavis and the Gallos -- who held opposing views of the new direction that American wine would take, with important consequences for its future.
In chronicling the tumultuous history of wine, Lukacs reveals as much about American culture as he does about wine and viticulture.
Customer Reviews:
A winning study.......2006-09-24
Early America wasn't noted for its wines: so what influenced the birth of the industry, and how did it so quickly rise to become a world wine influence? Paul Lukacs provides a history which begins with 17th century grape-growing and winemaking experiments right up to modern times, following the course of wine industry development from individuals who contributed to its rise to families and economics which fostered its evolution. Paul Lukacs is the wine columnist for the Washington Times and Washingtonian, and AMERICAN VINTAGE: THE RISE OF AMERICAN WINE is a winning study for any interested in wine development.
Diane C. Donovan
California Bookwatch
comprehensive and not too dry (pun).......2006-08-10
I agree with all the above praise. The book was meticulously researched and well written. Great personal recollections from the people who were there.
There were two minor annoyances
1. The author repeats himself fairly often.
2. You get bounced back and forth in time a bit. From pre-prohibition to post and then to the 90's then back to WWII.
Minor issues that probably won't bother you unless you're reading the book on and off over the course of a couple of weeks.
A Brilliant Tale of Wine, History, and Innovation.......2002-04-29
This is one of the best books I've read in a long time. I loved the the history and, as a wine lover, it helped me understand the product and the industry in a way I never did before. I am a management professor at Stanford, so the best part for me was reading about the innovative practices used in the wine industry, the constant experimentation and information sharing that should serve as model for other industries. After reading this book I realized that the wine industry, not the computer industry, is the best model other firms and industries that want to flourish. I'd give this book six stars if I could.
Well Written But Repetitive.......2002-01-15
In this work, Lukacs traces the origins of American grape growing and wine production from the early 19th century to present. Much of the work is focused on the last 30 or 40 years when grape growing and wine production began to be serious pursuits in the U.S.
This book is entertaining, interesting, and educational but I give it only 3 stars due to its highly repetitive nature. It is as if the book was written so that each chapter can be read independently and not lose the totality of the work. Obviously, this leads to undue repetition. I would have much appreciated Lukacs slimming the book down and avoiding his urge to tell once more what he has already told us.
best book on Calif wine for our generation.......2001-10-18
For my money, this well researched, extremely entertainingly written book is the best historical book about California wine in our generation. Leon Adams' seminal work was becoming badly dated. Here is the update and the replacement. Every word moves the story along, and every fact is fascinating. Geeks will love it, but so will beginners. Concise, yet covers the important stuff, provides new insights, and scintillating prose.
Average customer rating:
|
2000 Traveling With Your Pet: The AAA PetBook (Traveling With Your Pet)
AAA
Manufacturer: AAA
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Animal Care & Pets
| Home & Garden
| Subjects
| Books
Civil Procedure
| Procedures & Litigation
| Law
| Subjects
| Books
Hotels & Inns
| Food & Lodging
| Reference & Tips
| Travel
| Subjects
| Books
Guidebooks
| Reference & Tips
| Travel
| Subjects
| Books
Reference
| Reference & Tips
| Travel
| Subjects
| Books
Travel with Pets
| Specialty Travel
| Travel
| Subjects
| Books
General
| Travel
| Subjects
| Books
Directories
| Catalogs & Directories
| Reference
| Subjects
| Books
General
| Reference
| Subjects
| Books
ASIN: 1562513206 |
Book Description
In this book, Diane Crane has created five striking projects to get you started straight away. Once you start quilling you will be so delighted with the results you will want to create a whole range of fantastic cards for every occasion.
Book Description
Expert advice, practical shortcuts, inspiration and time-tested tips for house plant lovers everywhere--Even the recipe for Grandma Putts' Homemade Plant Food! Jerry Baker has included everything the house planter needs to know including fool-proof tips on growing seeds and young plantings, 14 drinks plants prefer to tap water, the perfect light to grow by, savvy advice on container, herb, and organic gardening, and sure-fire cures for bugs and blotches.
Customer Reviews:
Good in therory, not in practice........2002-08-18
Well the book seems to give great advice on paper, but after using his tonics and potions, all my plants took sick and most got bugs and died.
I used to do very little for my plants. I fed them plain old tap water and ignored them much of the time and they looked great.
I think my plants got bugs because he suggests that you use food items in your potions such at tea and cola. The sugar attracted
affids or something and they ate all the roots. So very sad 'cause I had had these plants for years and I was attached to them.
JERRY BAKER'S HAPPY, HEALTHY HOUSEPLANTS.......2002-01-20
THIS IS MY FIRST EXPERIENCE AT BUYING A USED BOOK, BUT IT WON'T BE MY LAST. THE BOOK WAS IN PERFECT CONDITION AND WAS WRAPPED VERY SECURELY. I AM A BEGINNING GARDENER AND THE BOOK WAS VERY HELPFUL TO ME. I'M LEARNING PLANT NAMES, POTTING CONDITIONS AND AND GETTING AN OVERALL COURSE IN THE BEAUTY OF PLANTS.
Good information; definitely not for everyone.......2001-01-28
It is important to note that this is not a reference for plant varieties, but rather a "...for Dummies" style guide to houseplant selection, maintenance, and propagation. The information is general, rather than plant-specific, and there are no specimen pictures in this book. Chapters are organized by subject, such as lighting considerations, warning sign recognition, & interior decorating, with cartoon pictures to illustrate specific points.
The most interesting thing about this book for me is its focus on compatibility issues: Jerry Baker genuinely wants you to have succees with your houseplants, and that requires a little bit of time spent thinking about what the PLANT will need, versus what you are willing and able to give it. He includes quite a few tables to help you find the most compatible plant for you and your home, accompanied by informative, easy to read explanations of how things like drafts, humidity, lighting, and watering contribute to the success or failure of your plant.
Bottom line: I happily recommend this book to beginning plant fanatics looking for insight! The information in this book is solid & engagingly presented, and sometimes even good for a laugh. If you are looking for an objective presentation, however, or if you are a person who equates "maintenance care" with bi-monthly trips to the florist, this book is not for you: There is a definite underlying flavor of "plants are people too."
Happy, Healthy Houseplants by Jerry Baker.......2000-04-13
The ultimate guide to the living with plants in your home. There is an interesting section on how to select plants, based on your personality and taste in home furnishings. Thorough advice is offered on plant growing and maintenance. The section on trouble shooting plant problems is well organized and easy to use. Full of good humor and practical information.
Average customer rating:
|
Jerry Baker's Happy Healthy Houseplants
Jerry Baker
Manufacturer: Plume
ProductGroup: Book
Binding: Paperback
Jerry Baker
| Expert Advice
| Home & Garden
| Subjects
| Books
General
| Gardening & Horticulture
| Home & Garden
| Subjects
| Books
House Plants
| Gardening & Horticulture
| Home & Garden
| Subjects
| Books
ASIN: 0452262119 |
Customer Reviews:
Very Helpful in Helping Children Understand Consequences.......1998-10-12
This book is very helpful in helping discipline your children and helping them understand that there are consequences for each one of their actions. Problems (such as - MY CHILD DOES NOT WANT TO BATHE) are listed with all of the consequences that you can inforce that have to do with that problem. In the back there are contracts and job charts that you can copy to help your children learn responsibility. I think this book is an excellent tool to keep you from losing your cool with your children.
Book Description
Sheet Music
Average customer rating:
- Bookwatch - The Midwest Book Review
- Cat Fancy Review
|
Honey-Bun
Anne Stockton
Manufacturer: Educare Press
ProductGroup: Book
Binding: Hardcover
Artists, Architects & Photographers
| Arts & Literature
| Biographies & Memoirs
| Subjects
| Books
Reference & Collections
| Biographies & Memoirs
| Subjects
| Books
General
| Cats
| Animal Care & Pets
| Home & Garden
| Subjects
| Books
General
| Classics
| United States
| World Literature
| Literature & Fiction
| Subjects
| Books
Classics
| General
| Literature & Fiction
| Subjects
| Books
General
| Veterinary Medicine
| Medicine
| Subjects
| Books
Animal Husbandry
| Agricultural Sciences
| Science
| Subjects
| Books
ASIN: 0944638155 |
Book Description
Honey-Bun is the personal memoir and spiritual journey of eighty-eight year old scholar/painter Anne Stockton. Through the death of her much loved cat, Honey-Bun, the author finds solace in her ability to explore their past together. In a wonderful weave of words, art and philosophy, we begin to understand how the pain of losing a beloved companion can bring us closer to an understanding of our entire lives and lead us to a glorious rebirth.
Honey-Bun is an uplifting book, filled with hauntingly beautiful illustrations. It would make the perfect gift for anyone who is grieving, anyone who has a friend who is grieving, or at the very least, the cat connoisseur.
Customer Reviews:
Bookwatch - The Midwest Book Review.......1999-08-03
The following review appears in the July '99 issue of the Library Newsletter, Bookwatch. Title: Honey-Bun. Text: This is a simple, personal memoir of the author, who uses the death of her cat as a vehicle for examining life and loss. Both a testimony to her beloved animal and an examination of her own long life and experiences in this memoir, filled with the author's engaging color paintings throughout. Reviewed by: Diane Donovan, The Bookwatch The Official Newsletter of The Midwest Book Review
Cat Fancy Review.......1999-08-03
The following review appears in the September '99 issue of Cat Fancy. Title. Love Is All You Need. Text. A gentle nudge and melodic purr are your cat's ways of showing how to love and be loved. Honey-Bun celebrates this endearing relationship. Wavering between intense grief and extraordinary joy, Anne Stockton shares her pain of losing a beloved cat and the loss' ability to cause a rebirth in your life and attitude. Many cats graced Stockton's life, but this memoir portrays a special relationship with an animal that touched her soul. Reviewed by: Catherine Gallagher, Cat Fancy Magazine
Average customer rating:
|
The Diary of Samuel Rogers, 1634-1638 (Church of England Record Society)
Manufacturer: Boydell Press
ProductGroup: Book
Binding: Hardcover
Irish
| Ethnic & National
| Biographies & Memoirs
| Subjects
| Books
Religious
| Leaders & Notable People
| Biographies & Memoirs
| Subjects
| Books
General
| World
| History
| Subjects
| Books
General
| England
| Europe
| History
| Subjects
| Books
Tudor & Stuart
| England
| Europe
| History
| Subjects
| Books
General
| Ireland
| Europe
| History
| Subjects
| Books
General
| Essays
| Literature & Fiction
| Subjects
| Books
General
| Meditations
| Reference
| Christianity
| Religion & Spirituality
| Subjects
| Books
Protestant
| Church History
| Christianity
| Religion & Spirituality
| Subjects
| Books
General
| Religion & Spirituality
| Subjects
| Books
History
| Religious Studies
| Religion & Spirituality
| Subjects
| Books
ASIN: 1843830434 |
Book Description
Samuel Rogers began his diary just before his twenty-first birthday. He was a godly minister from godly stock - his grandfather, father and uncle were all part of the Puritan Movement - and his diary begins as Samuel finishes his education at Emmanuel College, Cambridge. Samuel expresses his intense loneliness as chaplain to the unsatisfactory Dennys of Bishops Stortford, and his efforts to obtain comfort from the nearby godly community - including visits to Wethersfield, where his father was lecturer. His isolation eases, and his diary ends, shortly after he is appointed chaplain to the family of Lady Mary de Vere, whose contacts with prominent members of the godly he details in his pages. The diary's unrivalled view, from a day-to-day puritan perspective, of what the 1630s were like for a godly minister 'in the battlefield' makes it a valuable record. For Rogers, everything is of religious relevance: in addition to the social detail of the diary there is also a real and persuasive revelation of the spiritual meaning of Puritanism.
Books:
- Diatoms of the Streams of Eastern Connecticut (Bulletin 106)
- Eagle's 100 shrubs & climbers of New Zealand: Companion volume to Eagle's 100 trees of New Zealand : botanical paintings & notes
- Experimental Psychology: Cell Walls and Surfaces, Reproduction, Photosynthesis (Experimental Phycology)
- Ferns of Malaysia in colour
- FIGHTER PILOT'S SUMMER: Sequal to the Best-Selling Fighter Pilot
- Flame Dragons Of The Korean War
- Flower Watch: A Guide to the Cape's Floral Wonders
- Flowers of South-West Europe: A Field Guide (Oxford Paperbacks)
- Food- Borne Pathogens: Methods and Protocols (Methods in Biotechnology)
- From the Pen of a She-Rebel: The Civil War Diary of Emilie Riley McKinley
Books Index
Books Home
Recommended Books
- The Elegant Solution: Toyota's Formula for Mastering Innovation
- The Living Tradition of Yup'Ik Masks: Agayuliyararput : Our Way of Making Prayer
- Sloppy Firsts: A Novel
- The 9/11 Commission Report: Final Report of the National Commission on Terrorist Attacks Upon the Un
- The Bad Seed
- The Measure of a Man: A Spiritual Autobiography
- The Audubon Society Encyclopedia of North American Birds
- Europe 1988-1997: WTO Commission for Europe, 33rd Meeting, Greek Islands
- Sierra Club 2005 Engagement Calendar
- Speaking of Hillary : A Readers' Guide to the Most Controversial Woman in America
